Name: Vegan TVP meatballs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 1/4 cups texturized vegetable protein (soy crumbles/vegetable mince); ¼ cup + 2 tablespoons chickpea flour; 1 cup carrots (shredded); 1 medium yellow onion (minced); 1 cup vegetable broth; 2 teaspoons Italian seasoning; 2 tablespoons soy sauce; 1 teaspoon parsley; 1 teaspoon cilantro; 1 flax egg (1 tablespoon golden ground flaxseed + 1 tablespoon room temperature water)

These delicious meatballs are made with texturized vegetable protein, carrots, Italian seasoning, and chickpea flour. They are incredibly flavorful and so easy to make. Here, you’ll learn how to get the perfect flavor and texture every time.

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These Vegan Meatballs are:

Meaty: If you are interested in recreating a beefy texture, using texturized vegetable protein allows for just that. These TVP meatballs have the most perfect bite.

Healthy: these meatballs are vegan, gluten-free, and contain hidden veggies. If you have trouble with your toddler eating veggies, this recipe is an easy way to sneak some onions and carrots in their diet. The onions are minced while the carrots are finely grated, when you combine then with the TVP, they won’t be able to notice.

Easy to make: This recipe comes together in no time, with minimal prep and cooking. It’s an ideal recipe for weekdays and is one that the entire family will enjoy. You can also make a batch for meal prep, freeze them, and reheat whenever you like.

What is TVP?

TVP, short for Texturized Vegetable Protein, is formed during the manufacturing of soybean oil. After the oil is extracted from the beans, a high protein paste remains. The high protein, high fiber paste is then dehydrated and made into small to large crumbles.

It is a great alternative to meat as it is fat free, cholesterol free and provides a meat-like texture. Since it is a substitute for ground beef, you can use TVP to make meatless meatballs, burgers, nuggets, stews etc.

TVP is accessible, inexpensive, and nutritious which makes it a great addition to the diets of vegans and non-vegans alike.

The texture of TVP can vary based on how much you rehydrate it. If you want your TVP tender (melt-in-your-mouth tender), use more liquid in the soaking process and vice versa. The ratio of TVP to liquid I use in this recipe is 1 ½: 1

Notes On Ingredients

Please note that the amounts of the ingredients and the cooking instructions (in detail) are in the RECIPE CARD. Keep scrolling and you will find it down below.

Texturized vegetable protein- otherwise known as vegetable mince or soy crumbles. High in protein, fiber and provides a meaty texture. You can rehydrate TVP by adding hot vegetable stock or placing it in boiling water for a few minutes then draining it.

Chickpea (gram) flour- used as a binding agent and adds extra protein. I recommend chickpea flour because of its nutrient and flavor-profile but you can use any flour you have on hand.

Carrots and onions- these veggies are perfectly hidden inside these vegan meatballs; they add nutrients as well as a distinct sweetness.

Vegetable broth- used to rehydrate the texturized vegetable protein (TVP). I used unsalted vegetable broth in this recipe. If using a salted product, reduce the amount of soy sauce used to taste.

Italian seasoning blend- a mixture of traditional Italian seasonings. Can be store-bought or homemade. You can also sub this for a chicken or all-purpose seasoning blend (unsalted).

Parsley and Cilantro- extra herbs to add extra flavor.

Dark soy sauce- this contributes an umami flavor as well as a dark, meaty color to the TVP.

Flax egg- a mixture of ground flaxseed and water which acts as a binder/egg replacement.

How to Make TVP meatballs

Preheat oven to 400 degrees F or 205 degrees C and oil a baking tray.

Make flax egg by combining 1 tablespoon golden ground flaxseed with 1 tablespoon of room temperature water.

Heat vegetable broth until steaming, pour over top your texturized vegetable protein and cover for 10 minutes.

Uncover your TVP, add soy sauce and mix until evenly distributed.

Add the rest of your ingredients and mix with your hands until combined.

Use a tablespoon to scoop out the mixture to achieve balls that are consistent in size. Use your hands to gently press and roll the mixture into balls.

Place your veggie balls on the tray and bake for 20 minutes, flipping at the halfway mark.

Finally, remove from oven and serve with your favorite tomato sauce, BBQ sauce or gravy over your side of choice.

Sides to serve Vegan TVP meatballs with:

Spaghetti: Spaghetti is at the top of the list of course, it’s the most traditional side to pair saucy and juicy meatballs with and for very good reason.

Roasted vegetables

Teriyaki Broccoli

Mashed/baked potatoes

Rice

Pasta

Fries

How to store and reheat this recipe

You can store this recipe in the refrigerator for up to four days in a sealed glass container. You can freeze these vegan TVP balls for up to a month in the freezer. To reheat, all you need to do is bake, air fry, or pan fry the balls until warm and crispy. You can also microwave them for a few minutes.

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5 from 2 votes